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SLOW COOKER INDIAN BUTTER CHICKEN #dinner #indianfood

SLOW COOKER INDIAN BUTTER CHICKEN #dinner #indianfood

Moderate Cooker Indian Butter Chicken Made With Spices You Already Have In Your Cabinet With All The Creamy Deep Flavors You'd Expect From Your Favorite Restaurant.

Moderate Cooker Indian Butter Chicken is one of my preferred suppers to make when I'm feeling nostalgic about culinary school. The formula is a moderate cooker variant of one of the main ethnic dishes I figured out how to cook in culinary school.

This Slow Cooker Indian Butter Chicken is the ideal arrangement of flavors and flavors that opponents your preferred Indian café with none of the chasing down flavors.

Also Try Our Recipe : EASY BUFFALO CHICKEN PASTA SALAD

SLOW COOKER INDIAN BUTTER CHICKEN #dinner #indianfood

INGREDIENTS

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoons black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 boneless skinless chicken breasts

SAUCE

  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 jalapeno pepper finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt or to taste
  • 1 8- ounce can tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1/4 cup chopped fresh cilantro

INSTRUCTIONS

  1. In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
  2. Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
  3. Scrape off a majority of the marinade that is on the chicken and discard it. You'll have plenty of the second sauce to keep the food moist and provide enough sauce.
  4. Cut the chicken into two inch chunks.
  5. When you're ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
  6. In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
  7. Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
  8. Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir (stir and pour quickly since you're using more cornstarch than water it will settle quickly).
  9. Cook an additional 20 minutes on high.
  10. Top with cilantro before serving.

For more detail : bit.ly/2jJevYZ

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